2 Cup (32 tbs) (May Use Fresh, Leftover / Instant Mashed Potatoes)
1 Tablespoon, melted
Ground black pepper
Finely chopped onion
1⁄4 Cup (4 tbs)
1 Small, minced
12 Ounce, cleaned of excess fat and cut into chunks
Fine dry breadcrumbs
1⁄2 Cup (8 tbs)
1 Tablespoon (Adjust Quantity As Needed To Moisten, If Mixture Is Dry)
1 Cup (16 tbs) (Other Oil For Frying)
In a large mixing bowl, beat 2 eggs. Add 2 cups mashed potatoes, 1 tablespoon melted butter, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustart, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup chopped onion, 1 small clove minced garlic, and 1/2 cup fine, dry breadcrumbs. Mix thoroughly. Add a 12-oz. can of chunked corned beef, cleaned of excess fat. Blend completely. If mixture seems dry, add 1 or 2 tablespoons of milk. Shape into patties of desired size. Fry in hot oil in a heavy skillet until browned, tuning once. When done, drain on paper toweling, and then transfer to a nice serving platter. This recipe makes an amazing amount of corned beef cakes with only 1 small can of corned beef! I hope you enjoy the recipe! --Betty :)
This video is a creation of bettyskitchen. You can visit bettyskitchen for complete recipes, and more videos.
You don't always need fine china or elaborate settings to make your dinner a success. Sometimes something as sumptuous as corned beefcakes can liven up your dinner table. Betty demonstrates how you can make this delicious meat cakes conveniently and in less than an hour. It's quick, easy, tasty and will perfectly fit into your budget. Tune into the video recipe to know how to make this lip-smacking treat.